Skald The Dawg Relish Recipes
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
SKALD THE DAWG RELISH
This is HOT! Delicious on hot dogs! I had some leftover peppers and onions from making bread and butter jalapenos and so I improvised this recipe. Amounts are approximate.
Provided by Snicklefritzie
Categories Vegetable
Time 13h35m
Yield 6 pints, 136 serving(s)
Number Of Ingredients 9
Steps:
- Grind jalapenos, onions, green tomatoes, cabbage and red peppers in food processor.
- Place in bowl, sprinkle with salt and cover with cold water.
- Let sit 12 hours.
- Drain well. Push down on veggies to get excess water out.
- In large pot, mix sugar, vinegar and spices (in cheesecloth or spice ball). Bring to boil and simmer 15 minutes.
- Add veggies. Simmer for 10 minutes. Take pickling spices out.
- Pack in hot jars and hot-water bath for 10 minutes.
Nutrition Facts : Calories 37.7, Sodium 210.4, Carbohydrate 9.2, Fiber 0.4, Sugar 8.8, Protein 0.2
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